A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
4 servings, 2 cookies each
Active Time: 15 minutes |
Total Time: 45 minutes
8 small gingersnaps
1/3 cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries
Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.
Per serving :
6 g Fat;
3 g Sat;
1 g Mono;
0 mg Cholesterol;
28 g Carbohydrates;
2 g Protein;
1 g Fiber;
97 mg Sodium;
96 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 carbohydrates (other)
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.